Prepare the pâté the day before serving. Pass the brown crab meat through a sieve. Melt the butter and leave it to cool slightly. Place the crab, the cooled melted butter and lemon in a food processor and blitz to a smooth pâté. Season to taste, transfer to a sealed container and leave to set in the fridge overnight.

To make the mayonnaise place the egg, mustard, lime juice and zest in a food processor. Blitz, trickling in the oil until the blend has thickened and is cream in colour. Remove the skin and seeds of the tomato and cucumber and finely dice both. Pick through the white crab meat to remove any shell. Mix the tomato and cucumber with the picked crab meat and enough lime mayonnaise to bind everything together. Taste and adjust the seasoning as required. Any leftover mayonnaise can be kept for up to four days – it tastes delicious in a toasted chicken sandwich.

Wash and trim the shoreline herbs. Thinly slice and toast the bread.

To plate, place a small handful of the leaves and herbs in the centre of each plate. Using a warmed ice-cream scoop, ball the brown crab pâté and place off-centre. Shape the white crab and lime mayonnaise mix in a timbale mould and turn out onto the plate next to the brown crab pâté. Lean the ciabatta against the pâté, drizzle lemon infused rapeseed oil around the plate, and sprinkle with freshly milled pepper.